This slow-cooker sausage casserole recipe is the last one (for now!) that I fancied making after searching the Olive magazine website for slow-cooker recipes. As we head into autumn and colder weather, there's nothing better than comforting food...and a sausage casserole is just that!
The end result is super tender sausages and the beans with bacon, leeks and peppers is delicious and full of flavour.
Tips
- Enjoy with some crusty bread or on a baked potato - yum!
- This slow-cooker sausage casserole recipe is easily adapted if you’re cooking for less or more people, if you have a bigger slow-cooker.
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Ingredients
- 1 tbsp olive oil for frying
- 8 pork sausages
- 6 rashers smoked streaky bacon (or 3 rashers smoked back bacon), chopped
- 1 large leek, sliced
- 1 garlic clove, sliced
- 100ml chicken stock
- 1 glass white wine (approx. 125ml)
- a pinch of chilli flakes
- 2 tbsp tomato purée
- 3 roasted red peppers from a jar, chopped
- 400g tin borlotti beans, drained and rinsed
- salt and freshly ground black pepper
- a small bunch of flat leaf parsley, roughly chopped
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Instructions
- Heat the slow cooker to high. Heat the olive oil in a large frying pan over a medium to high heat and brown the sausages all over, making sure you get a really good colour on them (around 8 minutes). Remove from the pan and set aside, then cook the bacon until crisp and golden (around 5 minutes). Add the sausages and bacon to the slow cooker along with the leeks, garlic, stock, wine, chilli flakes and tomato purée. Cook for 2 hours then add the peppers and beans and cook for another hour. Season and stir in the parsley before serving.
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Slow-Cooker Sausage Casserole
Ingredients
- 1 tbsp olive oil for frying
- 8 pork sausages
- 6 rashers smoked streaky bacon or 3 rashers smoked back bacon chopped
- 1 large leek sliced
- 1 garlic clove sliced
- 100ml chicken stock
- 1 glass white wine (approx. 125ml)
- a pinch of chilli flakes
- 2 tbsp tomato purée
- 3 roasted red peppers from a jar chopped
- 400g tin borlotti beans drained and rinsed
- salt and freshly ground black pepper
- a small bunch of flat leaf parsley roughly chopped
Instructions
- Heat the slow cooker to high. Heat the olive oil in a large frying pan over a medium to high heat and brown the sausages all over, making sure you get a really good colour on them (around 8 minutes). Remove from the pan and set aside, then cook the bacon until crisp and golden (around 5 minutes). Add the sausages and bacon to the slow cooker along with the leeks, garlic, stock, wine, chilli flakes and tomato purée. Cook for 2 hours then add the peppers and beans and cook for another hour. Season and stir in the parsley before serving.
Notes
- Enjoy with some crusty bread or on a baked potato - yum!
- This slow-cooker sausage casserole recipe is easily adapted if you’re cooking for less or more people, if you have a bigger slow-cooker.
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